Originally, this recipe came with a Waring Pro Belgian waffle maker. After four or five years, the small appliance needed to be replaced and I found the same waffle maker and same recipes branded by Cuisinart. See the original recipe on the Waring website.
Carlyn’s version:
Belgian waffles use yeast to create the height in these 1-inch to 2-inch high waffles with deep pockets for syrup and berries. You need a Belgian waffle iron and will probably receive recipes in the box when you purchase the device. I recommend the double iron. Even if you live alone, the recipes all make 4-6 large waffles. It is best to make them all at once and then freeze the leftovers to pop in the toaster later.
Overnight (yeast rising) Belgian Waffles
- 1/2 Cup hot water (110° F)
- 1 Tablespoon white sugar
- 3 teaspoons active dry yeast (or 1 packet); do not use bread machine yeast
- 2 Cups milk
- 1/2 Cup (1 stick) butter
- 1 teaspoon salt
- 2 cups flour
- 2 eggs, beat with fork
- 2-3 teaspoons vanilla extract
- 1/2 teaspoon baking soda baking soda comes in the yellow box, baking powder comes in a can)
The night before making the waffles, mix up most of the batter.
Heat the water to 100° F – measure with a candy, bread or meat thermometer. The yeast reacts best to moderate heat and sugar. Too little heat won’t wake up the yeast won’t wake up; too high heat kills it. Measure the hot water and place in a 2-4 cup measuring or mixing bowl. Add the sugar and yeast, stir briefly and set aside out of drafts. Let the yeast rise 10 minutes; it will triple in size with a light brown, foamy top.
While the yeast is rising, heat the milk and butter in the microwave 2-3 minutes on high, and test the temperature. If it is not yet at 110° F, heat on high for another 2 minutes. When the milk and butter are at the right heat, pour in large mixing bowl and add flour and salt. Beat on low speed to moisten the flour. Add the activated yeast and beat on low until the batter is smooth. Wrap the bowl tightly with plastic wrap and let it stand at room temperature overnight or for 8 hours on the counter* instead of the refrigerator.
Beat the eggs lightly and add vanilla and soda. Cover tightly and refrigerate overnight or for 8 hours.
When ready to make the waffles, mix the eggs into the batter and follow the directions from your waffle iron to heat the device and bake the waffles. This recipe works very well on heat setting 4 or 4.5 on the Waring Pro Belgian Double Waffle Iron.
Makes 6 round Belgian Waffles.
